about us
About Jammin Island BBQ
Jammin Island BBQ is a subsidiary of Antillian Trading Company, which began its sports arena ventures in 2009 in the DMV area, providing food services with a tropical, cultured and exotic twist. Former vending locations include DC United (seasons 2009-2016), Baltimore Ravens (season 2011), Washington Commanders (seasons 2010-2015) and the Washington Nationals (seasons 2011-2018).
Jammin’ Island notably brought Washington DC sports concessions to the next level by offering select West Indian and Latino Cuisine to ballpark patrons. Our trademark Jammin’ Jerk Sauce which is used to marinate our signature jerk chicken, pork ribs and burgers has become a fan favorite. THE SECRET IS IN THE SAUCE!
Facts about the Company
Jammin’ Island BBQ’s parent company, Antillian Trading Company was conceived in 1993 while on an extended stay in Guanacaste, Costa Rica. The company’s first venture was entertaining visiting hotel patrons and local residents who had limited or no organized activities within the beach area. “Spike” parties were arranged to engage them in fun, amusement and “spiked” punch. These parties were based on organized beach volleyball matches accompanied with sales of delicious BBQ Food and beverages. This concept was an instant success and the efforts attracted the attention of local hoteliers who commissioned more “Spike” parties for their respective patrons. US operations were initiated in 1994 by securing various catering contracts for Chris Blackwell’s Island Trading Company in Miami, Florida. In 2009, it started vending island food selections at the DC United stadium, and eventually taken some other sports arena opportunities until 2018.
Jammin’ Island BBQ’s parent company, Antillian Trading Company was conceived in 1993 while on an extended stay in Guanacaste, Costa Rica. The company’s first venture was entertaining visiting hotel patrons and local residents who had limited or no organized activities within the beach area. “Spike” parties were arranged to engage them in fun, amusement and “spiked” punch. These parties were based on organized beach volleyball matches accompanied with sales of delicious BBQ Food and beverages. This concept was an instant success and the efforts attracted the attention of local hoteliers who commissioned more “Spike” parties for their respective patrons. US operations were initiated in 1994 by securing various catering contracts for Chris Blackwell’s Island Trading Company in Miami, Florida. In 2009, it started vending island food selections at the DC United stadium, and eventually taken some other sports arena opportunities until 2018.
The Jammin’ Island BBQ name was born out of marriage of two “island-centric” individuals, husband-wife team David and Sheilah James. Upon securing a vending contract at the Washington Nationals Baseball Park (2011-2018 seasons), the couple had to devise a name which will bring them back to memories, colors, moods, roots, culinary experiences and happiness. It is a combination of island flavors with a palatable twist!
After their successful ventures at the sports arenas, Jammin Island BBQ migrated to a Food Truck operation in 2017. With positive reception from our Arlington, VA operating area, the team had to come up with an idea of serving their food not only to the corporate setting but also to people at their homes. Thus, they expanded to catering services and prepared hot and chilled meals delivered to your door.
Facts about the Company
David was born in Hamilton, Canada of Jamaican heritage. He was a graduate of Florida Atlantic University with a degree in International Business. David has an extensive F&B background garnered from various entrepreneurial endeavors. He has worked with several establishments such as Houston’s, Benihana’s, Ortanique, Piola, Club Med, Sodexo and Levy Restaurants. In addition, he has been instrumental for the successful opening and managing of the Lexus President’s Club during the 2008 Inaugural Season at the Washington National’s Ballpark.
Chef Sheilah Orillo-James was born in Southern Leyte, Philippines. She graduated with a Bachelor of Science in Hotel and Restaurant Management at Leyte Normal University in Tacloban City, Philippines. At an early age, she was mentored by her mother to cook and sell food to family, friends, and locals. She taught Culinary Arts for 10 years at the College of Maasin, located in her home province before immigrating to the US in 2009. Sheilah’s experience with the Ritz-Carlton Hotel in Pentagon City has most influenced her cooking style and techniques. Due to her family and cultural influences, educational background, and varied work experiences, she was able to create Jammin Island BBQ”s trademark sauces and signature dishes.
our mission
Jammin’ Island BBQ’s mission is to consistently provide a high quality product backed by outstanding customer service.
meet the team
David James
David James was born in Hamilton, Canada with Jamaican heritage. A graduate of Florida Atlantic University (International Business, BA), David has an extensive F&B background garnered from various entrepreneurial endeavors. David’s has worked with restaurants such as Houston’s, Benihana’s, Ortanique, Piola, Club Med, Sodexo and Levy Restaurants. David is reputable for successfully opening and managing the Lexus President’s Club during the 2008 inaugural season at the Washington National’s Ballpark.
Chef Sheilah
Chef Sheilah O. James was born in the Southern Leyte, Philippines and is a graduate of Hotel and Restaurant Management at The Leyte Normal University in Tacloban. After 10 years of teaching Culinary Arts at the College of Maasin, Philippines. It was Sheilah’s experience with the Ritz-Carlton Hotel, Washington DC that has most in uenced her cooking style and technique used to create the Jammin’ Island’s trade sauces and prepared foods.